Sourdough Chocolate Chip Muffins (Soft, Sweet, and a Little Tangy) 🍫🧁

Why This Recipe?

These sourdough muffins are light, fluffy, and filled with melty chocolate chips. The sourdough discard adds a subtle tang that makes the chocolate pop and keeps the muffins tender and moist. They’re perfect for breakfast, lunchboxes, or let’s be honest—midnight cravings.

🛠️ Ingredients:

• 1 cup sourdough discard

• 1 cup all-purpose flour

• 1/2 cup sugar

• 1/2 tsp baking soda

• 1 tsp baking powder

• 1/4 tsp salt

• 1/2 cup milk

• 1/3 cup neutral oil (like canola or melted butter)

• 1 egg

• 1 tsp vanilla extract

• 3/4 cup chocolate chips

⚡️ Instructions:

1️⃣ Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease well.

2️⃣ In a bowl, whisk together flour, sugar, baking soda, baking powder, and salt.

3️⃣ In another bowl, mix sourdough discard, milk, oil, egg, and vanilla until well combined.

4️⃣ Add the dry ingredients to the wet and stir until just mixed—don’t overmix.

5️⃣ Fold in the chocolate chips.

6️⃣ Scoop the batter evenly into the muffin tin, filling each cup about 3/4 full.

7️⃣ Bake for 16–20 minutes, or until golden and a toothpick comes out with just a few crumbs.

🔥 Bonus Tips:

✔ Want bakery-style tops? Chill the batter for 30 minutes before baking.
✔ Feeling fancy? Use a mix of milk and dark chocolate chips.
✔ Make it fun: Add a pinch of cinnamon or a handful of chopped nuts.